brookies (brownie-cookies), gluten free

gluten free brookies (brownie cookies)

My family is not particularly known for Christmas spirit. Around this season, my house is filled with statements like:

  • “I’m going to the mall to buy your present right now. Still don’t know what to get you.”
  • “Mom, I don’t even like Christmas trees. I’m not going to decorate it.”
  • “Ew, are we listening to Christmas music?”

Actually, all of those are things my brother says. So I guess it’s really just my brother who’s a Christmas curmudgeon. 

But one thing even my brother can get into is Christmas food. Cookies? Yes please. Candy canes? Oh, yeah. Pancake breakfast on Christmas morning? Yum. 

This year though, we’ve been a bit short on Christmas food. Most of the cookies I've made lately are off limits to me because (1) they’re not gluten-free and (2) they’re gifts for other people.  

As a result, my family has become a little bit jealous. My stepdad is constantly peppering me with, “Hey are those cookies for me? When are you going to make me cookies?” I suggested he use the cookie dough in the fridge to make the cookies himself, but apparently that was too much work. 

Hoping to appease my stepdad and other ravenous cookie monsters in my family, I decided to make some non-traditional (but still crazy delicious) Christmas cookies. I didn’t want to make cutout sugar cookies because hey, I work at Zest. I can eat those any time I want! Instead, I made a brownie cookie. What’s that? A cookie that tastes like a brownie. I have named it Brookie. It’s a thick chocolate drop cookie that’s coated in powdered sugar before it’s baked. 

The resulting brookies get a beautiful crackly texture on top, that just makes you want to eat like one or a dozen.

Is it just me, or is this one flashing a smile?


brookies (brownie-cookies)

adapted from Simply Recipes

Using Zest’s gluten-free flour blend, these brookies were surprisingly easy to make. And of course, the messy process of rolling cookies in powdered sugar is really fun. The original recipe called for a 4-hour chilltime. If you are short on time, stick the dough in the freezer for 1 hour. 

makes ~15 large brookies


  • 1 cup unsweetened cocoa powder
  • 1 1/2 cups white sugar
  • 1/2 cup vegetable oil
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups Zest Bakery's gluten-free flour blend
  • 2 tsp baking powder
  • 1/2 tsp salt
  • confectioner’s sugar


  1. In a medium bowl, beat together cocoa powder, white sugar, and vegetable oil until it becomes a delicious chocolatey paste. 
  2. Add the eggs, one at a time, beating thoroughly between each. Mix in vanilla.
  3. In a large bowl, mix flour, baking powder, and salt. 
  4. Slowly stir the chocolate mixture into the flour mixture until fully incorporated. It will be quite sticky, but stir it as best you can. 
  5. Cover the dough with plastic wrap and refrigerate for 4+ hours. 
  6. Scoop chilled dough into small balls and roll in confectioner’s sugar. I found that it was easy to just scoop out a chunk of dough, sprinkle some powdered sugar on it, and then roll it into a ball. It’s very sticky!
  7. Place cookie balls on a parchment paper covered baking sheet. Bake in 350F oven for 10-12 minutes. They should still be a bit soft, but fully cooked all the way through. 
  8. Allow to cool on the baking sheet for a minute or two before moving them to a cooling rack. 



Wow that sure is so amazing! I really wish I could come up with this and could do this even better or just as good as the recipe calls for it.

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